FN Cook, PRN, 1st Shift

Marshall Medical Centers; Decatur (AL); In loco; USD 17.000 - 22.000; Tempo pieno

Descrizione del lavoro

Decatur Morgan Hospital is seeking a Cook/Prep Cook/Baker/Salad Prep to prepare meals in compliance with federal, state, and local standards, policies, and procedures under supervision of the Dietary Director. You will ensure quality food service for patients, staff and visitors in a healthcare setting.

Responsibilities include cooking, baking, prep work, salad preparation, and adherence to portion control and sanitation standards while supporting patient-modified diets and high-quality

Competenze

• Minimum cooking experience in a large quantity setting of one year or more preferred.
• ServeSafe class would be helpful.

Mansioni

• Follows directions and performs work according to departmental standards.
• Demonstrates proper cooking, prepping, storage and serving of all foods.
• Understands patient modified diets.
• Provides eye appealing and tasty foods at all times.
• Maintains proper portion control by not over/under producing foods.
• Maintains sanitation of all equipment, food processes and work area at all times.
• Uses all equipment properly and follows cleaning schedule.
• Cooks meats, vegetables and foods for special functions.
• Bakes breads, pies, desserts and special functions.
• Preps all foods for next day’s usage and assists cooking during breaks.

Conoscenze

Cooking

Food safety

ServeSafe

Formazione

High school diploma or equivalent

Descrizione del lavoro

Overview

Job Summary: The primary purpose of the Cook/Prep Cook/Baker/Salad Prep position is to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, our established policies and procedures as may be directed by the Clinical Dietitian, Dietary Manager and/or Dietary Director, to assure that quality food service is provided to patients, staff and visitors as all times.

Demonstrates through behavior Decatur Morgan Hospital’s mission, vision and values.

Responsibilities

Key Responsibilities / Essential Functions

1. Follows directions and performs work according to departmental standards.
2. Demonstrates through actions, proper cooking, prepping, storage and serving of all foods.
3. Demonstrates through actions, knowledge of patient modified diets.
4. Demonstrates through actions, providing eye appealing and tasty foods at all times.
5. Maintains proper portion control by not over/under producing of foods.
6. Maintains sanitation of all equipment, food processes and work area at all times.
7. Demonstrates through actions proper usage of all equipment within Dietary Department and maintains all equipment according to the cleaning schedule.
8. Cooks primary responsibilities to include cooking of all meats, vegetables and foods for special functions.
9. Bakers primary responsibilities to include cooking of all breads, pies, desserts and special functions
10. Prep Cook’s primary responsibilities are to include prepping all foods for the next day’s usage but to include assisting cooking during breaks of others.
11. Salad/Fruit Prep’s primary responsibilities are to include Salads, Fresh Fruits, Jell-O’s, sandwiches, etc.
12. All positions are primary but not limited to only these foods at time of shortage of labor.

Performs additional tasks as assigned.

Qualifications

Minimum Knowledge, Skills, Experience Required: Minimum cooking experience in a large quantity setting of one year or more preferred. ServeSafe class would be helpful.

Education: High School Diploma or equivalent. Must be able to read, write and communicable skills are a must.

Experience: